Vegan Walnut and Mushroom Lasagna by Sepps

Ingredients

• 250g walnuts
• 160g sunflower seeds
• 500g chestnut mushrooms
• 2 stalks celery
• 1 small carrot
• 1 white onion
• 3 cloves garlic
• 6 tbsp extra virgin olive oil
• 2 tbsp tomato purée
• 800g chopped tomatoes (2 x 400g tins)
• 400g tomato passata
• 0.5 tsp chili flakes
• 1 tsp dried oregano
• 1 tsp sugar
• 0.25 tsp bicarbonate of soda
• 20g fresh basil
• 100g plant-based butter
• 1 green onion, finely sliced
• 100g plain flour
• 800ml oat milk
• 0.5 tsp nutmeg, grated
• 12-15 lasagna sheets

Instructions

1. Soak walnuts and sunflower seeds in hot water for 30 minutes, then drain.
2. Blitz or finely chop carrot, celery, onion, and garlic. Sauté in 2 tbsp olive oil over medium heat for 8–10 minutes until softened.
3. Add chopped tomatoes, passata, chili, oregano, sugar, and bicarb to the vegetables. Simmer for 20 minutes.
4. Pulse mushrooms with the soaked nuts and seeds in a food processor until a mince-like paste forms.
5. Fry the mushroom-nut mixture in 4 tbsp olive oil over medium-high heat for 8–10 minutes until browned. Season with salt and pepper.
6. Combine the fried mince with the tomato sauce and simmer for 10 minutes.
7. Prepare the béchamel: Melt vegan butter in a saucepan, add green onion, then whisk in flour and oat milk. Cook until thickened, about 5-7 minutes. Season with nutmeg, salt, and pepper.
8. Assemble the lasagna in a baking dish by layering ragu, lasagna sheets, béchamel, and vegan mozzarella. Repeat layers, finishing with béchamel and cheese.
9. Bake at 180°C (350°F) for 30 minutes covered, then 10 minutes uncovered.
10. Rest for 10 minutes before slicing and serving.